the Set & Serve - Breville

VEGETARIAN3 cheese risotto with garlicINGREDIENTS60g butter2 Tablespoons olive oil1 small Spanish onion, finely diced2 cloves garlic, crushed1½ Rice Duo cups Arborio ricePinch saffron powder4 cups/1 Litre vegetable stock1 teaspoon grated lemon rind¼ cup grated Swiss cheese¼ cup grated Parmesan cheese½ cup Brie cheese, finely chopped1 Tablespoon snipped garlic chivesFreshly ground black pepper, to tasteMETHOD1. Place butter and oil into the removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add onionand garlic. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.2. Add saffron, stock, and rind. Cover with lidand cook until Selector Control switchesto ‘Warm’. Stir once during cooking.3. Stir rice and fold through cheeses, chivesand pepper. Replace lid and stand for 10minutes on ‘Warm’ before serving.risotto al funghiServes 4 to 6INGREDIENTS40g butter2 Tablespoons olive oil1 brown onion, finely diced150g button mushrooms, sliced2½ Rice Duo cups Arborio rice3 cups/750ml vegetable stock¼ cup grated Parmesan cheese1 Tablespoon chopped flat leaf parsleyMETHOD1. Place butter and oil into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add onionand mushrooms. Cook for 5 minutes oruntil the mushrooms are soft, stirringconstantly. Add rice, stir to coat with oil.2. Add chicken stock. Cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold through cheese andparsley. Replace lid and stand for 10minutes on ‘Warm’ before serving.27